Actually, itâ€™s just traditional Irish colcannon â€” potatoes and cabbage â€” but it took me two years to get this recipe made. Promise me you wonâ€™t wait that long. The mix of buttery cabbage and potatoes is great this time of year. See the recipe from Tylerâ€™s Ultimate, after the jump. â€” Sarah L.
3 pounds potatoes, scrubbed
2 sticks butter
11/4 cups hot milk
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Freshly ground black pepper
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for thirty minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
(Day before) Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.